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Pickled Salted Fish

Published under: Fish

Pickled Salted Fish
Mackerels – 12 to 13, halved

For the masala:
Kashmiri Red Chillies – 30
Ginger – 1 1/2 inch piece
Garlic – 1 pod, large, peeled, crushed
Cumin Seeds – 1/2 tblsp
Black Peppercorns – 1/2 tsp
Turmeric Powder – 3/4 tblsp
Vodka (or Feni) – 1/2 bottle
Vinegar – 1 1/4 bottle
Garlic – 12 to 13 cloves, crushed

1. In a bowl combine the vinegar with 3 3/4 bottles of water.
2. Wash the fish thoroughly in this and keep aside.
3. Grind the red chillies, ginger, cumin seeds, peppercorns and 12 cloves of garlic without using water.
4. Mix the fish with this ground masala and turmeric powder.
5. Ensure the fish is well coated with the masala.
6. Arrange the fish in a clean, sterilised jar and sprinkle the crushed garlic and remaining ground spices over it.
7. Pour the vodka and some vinegar over it and ensure the fish is completely submerged.
8. Cover and keep aside for 4 to 6 weeks.
9. To use, using a clean and dry spoon remove the desired quantity and shallow fry on both side for a few minutes.

Note: image is for illustration purposes only and not that of the actual recipe.

Praveen Kumar
Praveen Kumar
Praveen Kumar founded Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. A digital marketer by profession and a passionate food lover, Praveen has been exploring the world of food since his school days. With Awesome Cuisine, he combines his expertise in digital marketing with his deep love for food, sharing delicious recipes and inspiring others to appreciate the joy of cooking. Through Awesome Cuisine, he invites you to join him on a flavorful journey and discover the wonders of Indian cuisine.

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